- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 leek, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 550g potato, cut into small cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1l fish stock
- 1 lemon, zest only
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 300ml whole milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 330g can sweetcorn, rinsed and drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 250g skinless, boneless salmon, cut into chunks
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 250g skinless, boneless white fish, cut into chunks
- handful chives, snipped with scissors
- 2 tbsp double cream (optional)
Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through – don’t boil. Stir in chives and cream, if using, then season to taste.
FreezingCan be cooled and frozen for up to 1 month. Defrost thoroughly in the fridge, then heat through very gently on the hob or in the microwave to avoid overcooking the fish.